Soft and Fluffy Milk Rolls
Ingrédients
- 500g (3 ¾ cups) bread flour
- 7 (1 packet) instant yeast
- 50g (¼ cup) granulated sugar
- 1 tsp salt
- 300ml (1 ¼ cups) warm whole milk
- 50g (3½ tbsp) unsalted butter, softened
- 1 egg (for dough)
- 1 egg (for egg wash)
Instructions
- Step-by-Step Instructions1. Activate the yeastWarm your milk to about 38°C (100°F)—just warm to the touch, not hot. Sprinkle the yeast and sugar over the milk. Stir gently and let sit for 5-10 minutes until it becomes foamy.In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the softened butter, and the egg.Mix with a wooden spoon or your hands until a rough dough forms.Tip: If using a stand mixer, use the dough hook at medium speed for about 8 minutes.Turn the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.Shape the dough into a ball. Place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size — about 1 to 1.5 hours.Punch down the dough to release the air. Divide it into 8 equal portions.Shape each piece into a neat ball by tucking the edges underneath, creating surface tension.Place the rolls onto a parchment-lined baking tray, leaving a little space between each one to allow room to rise.Cover the rolls loosely with a towel. Let them rise again for about 30–40 minutes, or until nearly doubled.Preheat your oven to 190°C (375°F).Gently brush the tops of the rolls with beaten egg to give them that beautiful golden shine.Bake for 18–20 minutes or until beautifully golden and glossy, just like in the picture you shared!Your kitchen will smell absolutely heavenly.2. Prepare the dough3. Knead the dough4. First proofing5. Shaping the rolls6. Second proofing7. Egg wash and bake